Dinner Menu

Our menus change with the seasons. Our chefs source seasonal ingredients from local farm friends and farmers markets’ to create old-world European culinary sensibilities and flavors.

GVG named Top 100 Most Beloved Restaurants in America. Read more.

Happenings: Mad Hatter Tea

“As always, Green Valley Grill did not disappoint. Whenever I am asked for a recommendation for a “good place to eat” in Greensboro, I don’t hesitate. GVG is first on my list. The food is always fresh, thoughtfully prepared and delightful to eat! Always something interesting on the menu, too. Outdoor seating under the pergola was the perfect place! They even supplied warm lap blankets. So thoughtful. I will be back again and again.” – OpenTable Review

SMALL PLATES

Calamari, mojo verde 13

Blue Crab & Spinach Dip, lavosh 16

Truffled Fries, Parmesan-lime aïoli 9

Sicilian Meatballs, tomato-chili compote, Parmesan, crostini 15

Local Strawberry Bruschetta, honey-whipped goat cheese, fresh basil, balsamic glaze 13

Wood-Fire Baked Shrimp, al ajillo, garlic, olive oil, chili pepper, crostini 16

Panko Crusted Ahi Tuna*, caponata, wilted greens, pomegranate glaze 17

Mediterranean Tapas, traditional hummus, caponata, Sicilian meatballs,
harissa chicken skewers, shrimp al ajillo, Italian sausage, grilled pita 20

SOUPS AND SALADS

Simple Tossed Salad, cucumber, local strawberries, 5 herb buttermilk 6

Caesar Salad, romaine, croutons, Parmesan crisps 7

Mediterranean Salad, garden rocket, mango, peppadew peppers, cucumber, feta, mango vinaigrette 9

Gorgonzola Salad, garden rocket, candied walnuts, candied pancetta 9

Potato Leek Soup, chive oil 5/6

Soup for Today, Market Price

SANDWICHES AND FLATBREADS

Short Rib Sliders, pomegranate glaze, gorgonzola, truffled fries, Parmesan-lime aïoli 15

Darn Good Burger*, herb mayonnaise, leaf lettuce, hand-cut fries (just ask for cheese) 14

Sicilian Beef Flatbread, GVG pizza sauce, caramelized onions, peppadew peppers,
mozzarella, Parmesan, garden rocket 16

Grilled Peach Flatbread, olive oil, red onion, gorgonzola, candied walnuts,
balsamic glaze, fresh basil 15

ENTRÉES

Linguine alle Vongole, little neck clams, house-made chorizo, garlic, parsley,
chili pepper, peppadew peppers, white wine 30

Vegetable Lentil Cakes, harissa, feta, strawberry salad, asparagus 24

Wood-Fire Baked Duck Breast, Calabrian chili & onion emulsion, polenta, asparagus 33

Wood-Fire Grilled Salmon*, Sherry thyme butter, polenta, seasonal vegetable 29

Parmesan Crusted Chicken, lemon-garlic sauce, herb goat cheese, fried capers,
mashed potatoes, seasonal vegetable 26

Pan-Seared Scallops, sweety drop peppers, pistachios, pomegranate glaze, saffron rice, wilted greens 37

Today’s Chef Selection, (please ask your server) Market Price

Wood-Fire Grilled Pork Chop, jalapeno mango amba, saffron rice,
seasonal vegetables 32

Baked Pecan Crusted Trout, lemon beurre blanc, polenta, seasonal vegetable 28

Wood-Fire Grilled Filet Mignon*, citrus gremolata, mashed potatoes, wilted greens 36

Rotisserie Chicken, mojo verde, Greek roasted potatoes, seasonal vegetable 25

Braised Short Ribs, Madeira jus, mashed potatoes, wilted greens 34

♦ Chef’s Features

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

™ & © 2024. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.
GVG is 100% Employee Owned

Skip to content